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Spinach and chickpea curry

A creamy, spiced coconut curry that even meat-eaters will call a proper dinner.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4 people
  • Vegan
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Rice250 g
  • Sunflower oil2 tbsp
  • Onion1
  • Garlic3 cloves
  • Curry powder2 tsp
  • Chilli flakes½ tsp
  • Tinned chickpeas (400 g)2
  • Tinned chopped tomatoes (400 g)1
  • Coconut milk200 ml
  • Baby spinach75 g
  • Lemon½
  • Saltto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Put the rice on to cook as directed on the packet.

  2. Cook the finely chopped onion in the oil over a medium heat for 6–8 minutes until soft and golden – this gives the curry its sweet, deep flavour.

  3. Add the crushed garlic, curry powder and chilli and stir for a minute until fragrant.

  4. Add the drained chickpeas, chopped tomatoes and coconut milk, season with salt and simmer uncovered for 12–15 minutes until the sauce is thick and creamy. Squash some of the chickpeas against the side of the pan to thicken it further.

  5. Stir in the spinach and cook for 1–2 minutes until wilted. Finish with a squeeze of lemon, taste and add more salt if needed. Serve with the rice.